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Ollie Dabbous opened his first restaurant Dabbous in 2012 to unprecedented critical acclaim. It fast became one of London's busiest restaurants. He released his cookbook two years later, and maintained the Michelin star until he closed in 2017 in order to open Hide.

Hide is a restaurant and bar set over three floors, flooded with natural daylight and enjoying views across Green Park. The top floor, Hide Above offers diners tranquil views over Green Park and a light-filled dining room. The food is light, elegant & pure. Hide Ground is the heart of the restaurant, providing nourishment and comfort. Hide Below is the basement bar, where diners and drinkers alike can enjoy a classic cocktail or contemporary creation.

Prior to Hide opening, Ollie was the chef/owner of Dabbous in London W1 which opened in 2012, it was the hottest restaurant opening the UK had seen since The Fat Duck. Its industrial decor serves stripped down fine-dining and had a popular downstairs cocktail bar.

Previously, Ollie has worked at Le Manoir aux Quat' Saisons, Hibiscus, Mugaritz, Noma, L’Astrance and Pierre Gagnaire, before returning to London to take the position of head chef at Texture.

Ollie also had his first book also titled ‘Dabbous: The Cookbook’ published by Bloomsbury in 2014: an award-winning work of incredible design, stunning images and of course – outstanding recipes.

In May 2017, he also opened a restaurant at Henrietta Hotel, acting in a chef consultant role for the Experimental Cocktail Club. Outside of his own kitchen, Ollie has also collaborated with Burberry, Rolls Royce, Sotheby’s, Converse, Mandarin Oriental & Vertu among others.

“The food I cook is entirely product-driven, taking the very best ingredients, questioning why we like them, and then highlighting those qualities in the most organic, restrained manner. It is food you can't recreate at home, but it is also food that respects the integrity of the ingredient and the toil that goes into producing them.”
Ollie Dabbous

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